I’m always looking to try new, interesting sides for whatever entrée I’m highlighting for dinner. I find sides are always where I slack in the kitchen. I focus too much on the main event and end up with the same ol’, same ol’ steamed kale/broccoli, maybe some salad or some basic quinoa on the side. Not anymore with this simple, delicious side.
Focusing on seasonal ingredients- local winter cruciferous brussels sprouts, along with some not-so-local lemons and a fun extra- creamy, tangy goat gouda, this side is sure to be added to the sides repertoire.
Did I mention my husband loved it? He ate every. single. bite. Brussels sprout hater? I don’t think so!
Lemon pan-roasted Brussels sprouts with goat gouda
Serves 2-3 as a side
1 tbsp ghee or organic butter
1 small shallot, minced
1 clove garlic, minced
1/2 lb Brussels sprouts, sliced very thin
zest and juice of 1/2 lemon
sea salt and black pepper, to taste
~1 oz goat gouda, grated on the microplane
1. Heat ghee/butter in a medium sautee pan. Add shallots and garlic, cook until softened and starting to brown.
2. Add brussels sprouts and stir. Cook, uncovered, without stirring 2-3 minutes so the bottoms get slightly crispy. Stir and continue to cook 1-2 minutes at a stir before stirring, until sprouts are slightly crispy and cooked through.
3. Add lemon zest and juice, stir well. Cook for 2-3 minutes until liquid is absorbed. Add gouda, stir to melt and season to taste.
4. Serve topped with a little extra grated gouda, and enjoy!